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INDIAN PANCAKES

1 cup chick pea flour
1 cup water
1 tablespoon grated ginger
1/4 cup of chopped green onions or grated zucchini

Whisk together. Drop a tablespoonful on a hot griddle, drizzle a little oil around the edges if you want it crunchy, when brown on bottom turn over and cook till brown on the other side. Serve with mango chutney or honey. This is fast, GFCF, yeast-free, and we like it. I like it with some Cayenne pepper, but the kids don't.
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